Vegetable Soup

Rania Al-KhatibChef

Ingredients

• Onion, finely chopped
  1 piece
• Garlic clove, sliced
  2 cloves
• Cup of broccoli
  1 cup
• Carrot, diced small
  1 piece
• Potato, diced small
  1 piece
• Mushrooms, sliced
  0.5 cup
• Corn kernels, small
  0.5 cup
• Tablespoon of flour
  1 tablespoon
• Teaspoon of corn oil
  3 teaspoons
• Cinnamon stick
  3 sticks
• Teaspoon of black pepper
  1 teaspoon
• Salt to taste
  0
• Zucchini, finely chopped
  2 pieces

Steps

1. 1

   In a pot over the heat, sauté the onion in oil until it softens, then add the garlic. Add the carrot and potato with two cups of hot water, cinnamon, and black pepper. Add the mushrooms and small corn.

   Required Tools:

   Pot

   10 min
2. 2

   Submerge the ingredients in hot water. Dissolve the flour in a cup of cold water until it becomes a lump-free mixture, then add it to the soup while stirring continuously. Add salt.

   10 min
3. 3

   When the soup thickens, turn off the heat and add the broccoli. Serve the soup hot.

   5 min

Nutrition Facts

* Nutritional values are approximate and calculations may be affected by ingredient type, farming, storage, and cooking methods.

Dietary Features & Tags